As Father’s Day approaches, I find myself asking: what does Dad really want? For me, at least food-wise, I want a great steak, a well-made cocktail, and a nice glass of red wine. Meat prices may be high, but it’s Dad—he’s worth it.
To prepare the perfect steak, you don’t need a fancy grill or a specialized pan. You need the perfect cut of meat. I recommend looking beyond the grocery store and visiting a local butcher. Some of my favorites include Dumouchel Meat and Deli (351 Donald St.), Piggy Market (400 Winston Ave.), and Around the Block Butcher and Market (117 Centrepointe Dr.). Whether it’s a ribeye, striploin, or a hanger steak, don’t be afraid to ask your Dad what he prefers—he likely knows exactly what he likes.
Preparation and Grilling
While every cut has a preferred cooking style, the grill is a reliable choice for almost any steak. Follow these steps for the best results:
1. Prep: Two hours before serving, take the steak out of the fridge, place it on a sheet pan, and salt it liberally on both sides. Let it sit for one hour.
2. Heat: Preheat your grill to its maximum temperature for about 20 minutes. Once hot, turn one side down to low so you have both a high-heat and a low-heat zone.
3. Season: Blot the steak with a paper towel to remove moisture drawn out by the salt. Apply your favorite oil to both sides, then season liberally again with salt and pepper. Most home cooks under-season; remember that much of this will fall through the grates.
4. Cook: Insert a wireless temperature probe laterally into the meat. Place the steak on the hot side of the grill at a 45-degree angle for those classic sear marks. For a 1.5-inch steak, let it sear for 3 minutes before flipping.
5. Finish: Rotate and flip the steak to achieve a crosshatch pattern. Once the internal temperature reaches 90°F, move it to the lower-temp side to finish.
6. Rest: Pull the steak off the grill when it hits 125°F for medium-rare. It will continue to cook as it sits. Let it rest unbothered for 10 minutes.
Slice it up or serve it whole with Dad’s favorite sauce and sides. You now have the tools to grill the perfect steak and a lead on a great local butcher. For a visual guide, check out the reel on our Instagram feed at @churchsmokehouse.
Or @essencecateringca We will be sure to add a really great Father’s Day cocktail to prepare for him as well. As well as some Ontario red wines to pair with it.
Happy Father’s Day!
Best regards,
Jason Laurin
